The Bleu Ribbon Kitchen Italian Hazelnut Cake Recipe

Ingredients for the cake:

• 3/4 cups all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup hazelnuts, toasted, divided
• 8 Tbs butter, softened
• 1/2 cup sugar
• 2 large eggs
• 1 large egg yolk
• 1 tsp vanilla extract
• 1 zest of an orange
• 1/4 cup whole milk

How to Make the Cake

STEP 1: Preheat the oven to 350ºF. Grease and flour an 8 x 2.5 inch cake pan and line the bottom with parchment paper. (We used a bread pan and the result was still great!)

STEP 2: Place the flour, baking powder, salt and 3/4 cup of the toasted hazelnuts in the bowl of a food processor; pulse the machine a few times to begin grinding the nuts and then run it until the hazelnuts are finely ground into the flour (about 30 – 45 seconds). Set aside. It should look something like this:

Step 3:  Finely chop the remaining 1/4 cup of toasted hazelnuts and set aside.

Step 4: Using a stand mixer with a peddle attachment, combine the butter and sugar (You can use a hand mixer and a bowl if you do not have a stand mixer. Stand mixer is easier). Mix on medium speed until the mixture is light in color and fluffy (or about 3 – 4 minutes).

Step 5: Reduce the speed to low and start to incorporate the eggs, and the egg yolk, one at a time ensuring that they are completely incorporated into the mixture between each addition. You may need to scrap the sides of the bowl to make this happen, chicks.  Add the vanilla and orange zest and mix to combine. (Never zested an orange? See below).

Step 6: With the mixer set on low, add in the flour and hazelnut mixture in three parts,  and the milk in two parts, alternating with the milk, and beginning and ending with the flour. (In other words: flour, milk, flour, milk, flour).  Mix until the batter is just combined, then stir in the remaining chopped hazelnuts (from step 3).

Step 7: Pour your batter into the prepared cake pan, and baked for about 30 minutes. The cake should set and a toothpick should come out clean when inserted into the middle.

Step 8: While the cake is baking, prepare the simple syrup.  Add simple syrup to the top of the warm cake.

Step 9: Once the cake cools, remove it from pan and set on a serving dish (if you can wait that long. We couldn’t!)

Ingredients for the simple syrup

• 1/4 cup + 2 Tbs of water
• 1/3 cup sugar
• 1 Tbs orange liqueur (we used orange extract and it worked just fine)

How to make the simple syrup

Step 1: Place a small pot over medium-high heat with the and sugar. Bring up to a boil, stirring to dissolve the sugar.

Step 2: Remove the pot from the heat and stir in the liqueur or extract. Leave to cool.

Step 3: Once the cake comes out of the oven, brush the simple syrup on top while the cake is still warm. Set the cake aside and let it cool completely

Optional (but recommended because it was awesome)

After the cake cools,  dust the top with powder sugar to your likely and then EAT!

The Bleu Ribbon Kitchen's Italian Hazelnut Cake

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The cake is rich, but fresh tasting thanks to the orange zest used. We found it to be a delightful dessert to go with tea or after a summer meal.

The Bleu Ribbon Kitchen's Italian Hazelnut Cake

1 2 3 4 5 Votes: 0 Rating: 0 You: Rate this recipe!

Print Recipe

The cake is rich, but fresh tasting thanks to the orange zest used. We found it to be a delightful dessert to go with tea or after a summer meal.

Servings	Prep Time	Cook Time
8slices	20minutes	30minutes

Servings	Prep Time
8slices	20minutes

Cook Time

30minutes

Ingredients

• For the Cake
• 3/4 cup flour all purpose
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup whole hazelnuts toasted; divided
• 8 tbsp butter softened
• 1/2 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 zest of an orange
• 1/4 cup whole milk
• For the Simple Syrup
• 1/4 cup water + 2 Tbsp
• 1/3 cup sugar
• 1 tbsp orange liquer or orange extract

Servings: slices

Units:MetricUS Imperial

Ingredients For the Cake 3/4 cup flour all purpose 1 tsp baking powder 1/4 tsp salt 1 cup whole hazelnuts toasted; divided 8 tbsp butter softened 1/2 cup sugar 2 large eggs 1 tsp vanilla extract 1 zest of an orange 1/4 cup whole milk For the Simple Syrup 1/4 cup water + 2 Tbsp 1/3 cup sugar 1 tbsp orange liquer or orange extract Servings: slices Units:MetricUS Imperial

Instructions

For the Cake

1. Preheat the oven to 350ºF. Grease and flour an 8 x 2.5 inch cake pan and line the bottom with parchment paper.
2. Place the flour, baking powder, salt and 3/4 cup of the toasted hazelnuts in the bowl of a food processor; pulse the machine a few times to begin grinding the nuts and then run it until the hazelnuts are finely ground into the flour (about 30 - 45 seconds). Set aside.
3. Finely chop the remaining 1/4 cup of toasted hazelnuts and set aside.
4. Using a stand mixer with a peddle attachment, combine the butter and sugar (You can use a hand mixer and a bowl if you do not have a stand mixer. Stand mixer is easier). Mix on medium speed until the mixture is light in color and fluffy (or about 3 - 4 minutes).
5. Reduce the speed to low and start to incorporate the eggs, and the egg yolk, one at a time ensuring that they are completely incorporated into the mixture between each addition. You may need to scrap the sides of the bowl to make this happen, chicks. Add the vanilla and orange zest and mix to combine.
6. With the mixer set on low, add in the flour and hazelnut mixture in three parts, and the milk in two parts, alternating with the milk, and beginning and ending with the flour. (In other words: flour, milk, flour, milk, flour). Mix until the batter is just combined, then stir in the remaining chopped hazelnuts (from step 3).
7. Pour your batter into the prepared cake pan, and baked for about 30 minutes. The cake should set and a toothpick should come out clean when inserted into the middle.
8. While the cake is baking, prepare the simple syrup. Add simple syrup to the top of the warm cake.
9. Once the cake cools, remove it from pan and set on a serving dish.

For the Simple Syrup

1. Place a small pot over medium-high heat with the and sugar. Bring up to a boil, stirring to dissolve the sugar.
2. Remove the pot from the heat and stir in the liqueur or extract. Leave to cool.
3. Once the cake comes out of the oven, brush the simple syrup on top while the cake is still warm. Set the cake aside and let it cool completely.

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